Pumpkin Cakes with Bacon and Eggs!

We've fallen victim to the cold bug a few times this month, but I was able to make everyone feel a little better about being cooped up in the house by making the boys requested breakfast item....Pumpkin Pancakes!

Pumpkin Cakes serves 4

Ingredients:
1/2 c whole wheat flour
1 tb sugar
1 tsp baking powder
1/2 tsp pumpkin spice
1/4 tsp salt
1/2 c milk
1/2 c pumpkin puree
2 large eggs, separated
2 tb butter, melted
1/2 tsp vanilla

We started by lining a baking sheet with foil and putting a rack on top. I like Trader Joe's applewood smoked bacon. I also like to bake it on a rack...it comes out less greasy and crispy. I start this first because it takes the longest. We add the bacon to the rack and put it on broil for about 20 minutes.

Next we separate the eggs. I put the yolks in one bowl to add to the wet ingredients and the whites into my Kitchen Aid to do the hard work.

Next, we measure out the dry ingredients into a small bowl.

I start whipping the eggs with the whisk attachment while I make the batter.

Taj works on his can opening skills. We LOVE pumpkin, so we add a little more than the recipe asks for...

Once we have mixed the wet and dry ingredients, we add them to the now stiff egg whites and mix them gently together.

We check on our bacon...not ready yet, but the house smells delish!

We like to make ours into mini cakes. The batter may seem a little thin, but that's fine. It will bubble up nicely on a lightly greased griddle pan. I cook them over medium heat for about 5 minutes on each side.

I love to use my 2 tablespoon for pouring everything from pancakes to cupcakes for consistency.

Make sure to lower the heat if they are burning but not cooking enough in the middle or you will have one of these baby cakes on your hands...

Once the bacon is cooked to your preference and some scrambled eggs are done, you've got yourself quite a breakfast! We don't use syrup in our house, but the boys love to dip their cakes in some agave.